Creamy Cannelloni with Chicken and Almonds

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Creamy Cannelloni with Chicken and Almonds Ingredients

22 Precooked dried cannelloni	3/4 c Grated Swiss cheese
2 Chopped tomatoes	FILLING:
2 tb Freshly grated Parmesan	1 1/2 c Diced cooked chicken
SAUCE:	1 pk Frozen spinach, thawed and
3 tb Butter	3/4 c Ricotta cheese
1 Chopped onion	1/3 c Toasted slivered almonds
3 tb Flour	1/4 c Freshly grated Parmesan
1 1/2 c Chicken stock	1 Egg
1 c Light cream	1/4 ts Grated nutmeg
Salt and pepper to taste

Instructions for Creamy Cannelloni with Chicken and Almonds

Sauce: Melt butter in a saucepan. Saute onion until tender. Stir in flour and cook for 1 minute. Add stock, cream, salt and pepper. Cook until boiling and thickened, 8-10 minutes. Remove from heat and stir in the Swiss cheese. Cover with waxed paper and set aside. Filling: Combine chicken, spinach, Ricotta, almonds, Parmesan, egg and nutmeg. Blend all ingredients together. Assembly: Place filling in the pre-cooked shells. Pour a thin layer of sauce over the bottom of a baking dish. Arrange the stuffed cannelloni in a single layer over the sauce. Sprinkle with the chopped tomatoes, and pour the sauce over the cannelloni. Sprinkle with Parmesan cheese. Cover with aluminium foil. Bake at 350 degrees F for 60-70 minutes or until pasta is soft and the top bubbles. Note: The kind of pasta used in this dish is dried, but is usually called "oven ready". I believe it is coated in egg whites to enable it to cook right in the oven when well-covered in sauce. If you make the dish ahead and refrigerate, the cooking time will be cut down because the pasta will soften in the refrigeration. From: "Recipes Only" Cookbook of the Canadaian Home Makers magazine. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized

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